Roasted Butternut Squash and Quinoa Salad

Ingredients

• 2 cups butternut squash, peeled and cubed
• 1 cup quinoa, rinsed
• 2 cups kale, chopped
• 1/4 cup pumpkin seeds
• 1/4 cup dried cranberries
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Toss the cubed butternut squash with 1 tablespoon of olive oil and spread it on a baking sheet. Roast for 20-25 minutes, or until the squash is tender and lightly browned.